bilrus

Anyone have any thoughts on how to continue our socializing after the new eGullet event rules go into effect? I'd really hate to lose some of the sense of community and friendship we've developed over the last few years.

We had the similar rush at DC Coast last night, Even ordering an off RW menu appetizer we were out in 1 hour and 15 minutes. The strange thing was that they did a good job of it because I didn't notice until we were finishing our dessert that the service was any faster than normal. Except for when the waiter tried to clear my wifes dish when she still had two scallops on it. Appetizers were the two soups (squash and lobster bisque - both big servings and very good) and entress were also good (Salmon and Scallops, although my wife's scallop preparation was not what was listed in the menu). Overall an OK RW experience, but the dessert choices were severely lacking. There were three choices, all not on the regular dessert menu - standard issue creme brulee (even down to the raspberry on top) a sliver of chocolate "souffle" cake and a bannanas foster something or other. A little disappointing after having decent choices for appetizer from the regular menu (three soups and three salads) and anything off the regular dinner menu (with two supplements). The check brags that the pastry chef won the 2004 RAMMY, but he must not have been part of the RW discussion.

Did the happy couple get to keep the Pyrex Portables that the chef's brought their dishes in?

Public (or virtual) humiliation is a motivating factor - isn't it?

Apparently you aren't the only Stretch.

Agreed. I'd love to know more of what's going in the industry, sort of similar to the run down that's usually on Pg. 2 of the Times section reporting where chefs are going, who's opened what, etc. ← Isn't this already in the food section with the Weekly Dish? Not that I wouldn't mind seeing that expanded a little more. Also, the Post does run more than 1 review a week - there is Eve Ziebart's Fare Minded column in the Weekend section and the local "reviews" in the regional sections. The latter could be scrapped as far as I am concerned - they tend to be a recitation of what a reviewer ate and a run-down of the menu. Very little criticism is ever involved. Earlier today I read a few of Todd Kliman's recent columns and I like the approach he takes when he brings other, big picture food issues into his writing. As I think we show here on eGullet there's more to food than just cooking it and eating it at home or in a restaurant. Our fellow Gulleter Monica Bhide did a piece in this vein a while back about a wedding she attended in India. I'd like to see that spirit in more of the writing in Food.

Interesting. But avocado leaves? 2 lbs of dried leaves? That seems like an awful lotta leaves-- not to mention the potential for smoke and maybe fire. Perhaps I'll try this recipe without all that vegetation. ← Plus, they can be toxic? I just printed the recipe - with those references already removed.

Beef Roast is a pretty generic term - what sort of roast would one recommend for that. It would need to have that stingy texture when cooked.

It does seem like there are a lot of judgement calls involved in the Core plan, where the Flex plan is pretty straightforward. Less effort actuallycounting, but more effort figuring out if a food is REALLY core.

Both the restaurant and Scarface.

We did Bistro Bis brunch last RW. It was good enough to get us to return for dinner a few weeks later, but I never feel like brunches are as good a value as dinners, RW or not. And I don't remember a thing we had other than frisee au lardons. Edited to add - Damn work. It kept me from going out to lunch before my meeting. Thanks to everyone for the suggestions anyway.

Last time I was there my wife had the Pecan pie and I had the Lemon Chess pie and we thought both were way too sweet. And we both really like sweet desserts.

Haven't seen this week at Colvin Run, but I've been the last two RWs and they normally offer three or four options for each course with maybe one or two optional supplements. It's been very good both times I've gone for lunch.

Downtowners - pick tomorrow's lunch destination for me. I have a meeting tomorrow afternoon at Connecticut and K and thought I would go for a RW lunch within a few blocks. My scan of the places on Open Table that look close came up with Equinox (dinner only so that's out), Taberna del Alabardero (which I've always wanted to try but doesn't give their RW menu or any other menu on their website) and Restaurant Kolumbia (which I've heard next to nothing about, but their RW options sound OK). Should I just suck it up and go to TdelA, has anybody been to Kolumbia or is there a wild card I am missing?

They are all pretty big places, and they have a pretty good reputation of doing Restaurant Week right, so it doesn't surprise me too much to see that, especially this week. But you're right 3 for 3 is a pretty good average.

We have reservations at DC Coast on Saturday and I'll probably swing by Colvin Run Tavern for lunch sometime this week (it's the only decent lunch option in driving distance from work).

Oh good - my hipness level is certainly tragic. I suspect that might not be what you mean.

My hands down worst was a LARGE pot of cream of crab soup from some food magazine that I tried making several years ago when I first started getting into cooking. I don't remember the exact recipe or amounts, but of course it called for a small fortune in crab and, more importantly, some flour as a thickening agent. It might as well have called for a sack of Quick-crete from Home Depot. I've heard of soups being described as being as thick as wallpaper paste, but this ended up thicker and more resilient, almost like a dense ball of bread dough. I'm sure if I put it in a bread pan with a little yeast I might have had something. But it sure wasn't soup. And the scary thing is - I'm sure I followed the recipe faithfully.

If I had been drinking water at this time, I would have spit it all over my screen when I read this. I do think it is odd to go to the website of a restaurant and see pictures of people getting their hair cut. I was very prepared to not like this place, but it seems like people I trust are going to force me to try it soon.

Its funny you mention that. I was just getting ridiculed yesterday on that other site(that I just need to stop looking at altogether) for suggesting that a restaurant (or rather an Italian restaurant in the bar area of another, more famous Italian restaurant) was unappealing because it never had any customers. I really do think that makes a big difference. Of course it was suggested that maybe I should go to Chili's if I was looking for a crowd. (I do like a Boneless Buffalo Wing occasionaly).

I wish I could say mine came from a traditional source of some sort, but it actually came from Cooking Light magazine. Here is the recipe. The differences I see are using yellow onions rather than red and the step of adding the lentil water to the onions and the addition of clilantro. Also I have never tried the yogurt added at the end.

I am a cake person and the sweeter the better. I know many here consider it a blasphemy, but my birthday (even at 35) still isn't the same without a slice or four of basic yellow with white frosting grocery store birthday cake (preferable a layer cake) with the big frosting flowers that change the color of your tounge for a week.

This thread prompted me to pull out my recipe, which had been in my recipe binder for too long. I made it last night - paying close attention to the cooking and stirring more frequently (but gently) than I had in the past. This allowed me to avoid the problem I had mentioned earlier about my lentils breaking up. Unfortunately I didn't have as many lentils as I thought, so it was a little heavy on the rice. Here is a pic of the final results.

I've been to Colvin Run twice during RW for lunch and it has been very good both times. I was sitting at the bar bothtimes though, so I can't vouch for service although my guess is that they do just fine. You might try calling the restaurant. Not all restaurants put all their available times on Open Table.

Any other week I would be, but I've got me a precious reservation at Ray's for Friday. Although I can't for the life of me remember what time it is - think I'll need to check into that.